This next post goes out to my weight watcher girls. Unfortunately the life long battle of me trying to control what I put in my mouth on a daily basis continues. Lately Jeremy has been bringing home these amazing, giant chocolate chip and peanut butter cookies. They are always serving food to the pilots on the oil rigs, and I made the mistake of telling Jeremy to bring home some Louisiana cookin' so that I could see what it tastes like. Well he brought home the cookies instead. I must confess that I have a huge sweet tooth! I have never been one to turn down a cookie, especially the ones that have been coming home with Jeremy. Each time the cookies come home my heart is telling me to go for it but my thighs are telling me to hold back.....the heart wins every time. So basically I decided that I needed to find a guiltless alternative to this temptation. I am happy to say that I think I've done it! If you love snickerdoodles half as much as I do you will definitely enjoy this recipe. Each cookie is only 2 points! Holla!
Ultimate Maple Snickerdoodles
INGREDIENTS
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup margarine, softened
- 1 cup white sugar
- 3 tablespoons real maple syrup
- 1 egg
- 1/2 cup white sugar
- 1/4 cup maple sugar
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
- In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.
